MATCH HIS PASSION TO A `TEA’!

Written by Tealeaves, and originally posted on tealeaves.com.

Father’s Day is the perfect opportunity to celebrate your dad for who he is. The key is finding the perfect gift; one that fuels his creativity, aligns with his deepest passions and keeps him healthy for years to come. Tealeaves has some ideas to help you bring a smile to his face this year.

The Aficionado
Does your father always demand the best? The smoothest whiskey, the softest leather, the freshest cut of tenderloin. This Father’s Day, give him a gift to meet (or likely exceed) his passion for quality. The Connoisseur Collection delivers a hand-picked selection of some of the most prestigious blends in the Tealeaves repertoire. It’s the perfect gift for those who constantly seek the finer things in life and the best way to show how much you appreciate his superior taste.

The Speedster
From fast cars to speed boats, is your dad all about the rush? He loves the thrill, the wind in his face and the adrenaline pumping through his veins. To keep these speedsters safe, they need the highest level of focus and a steady hand on the wheel. This Father’s Day, give your dad the gift of high performance with Tencha Matcha High Energy. Matcha, arguably one of the world’s healthiest teas, is known for improving focus and providing caffeine energy without the crash of coffee or energy drinks. Fuel his need for speed (and keep him healthy to boot)!

The Epicure
Is your father the master chef of the house, always in the kitchen, mixing, tasting and creating? He needs a gift to fuel his creativity and infuse his ideas with a new flavour and a unique punch. Give him the gift of Lapsang Souchong. The smoky flavor of this tea is the perfect addition to savory dishes, dark chocolate delights or to bring a new twist to a late night bourbon. Inspire him with the recipe below and be prepared to taste test all his new concoctions.

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JUSTIN TAYLOR PRESENTS: CHIEF SKUGAID

Words from Justin Taylor, Bar Manager at Boulevard Kitchen & Oyster Bar:
“Vancouver’s rich history never ceases to inspire me in my quest for unique cocktail creations. The Chief Skugaid, which is still afloat today and remains moored in New Westminster, B.C., was the most successful rum-running vessel in the country. Commissioned in 1912 and built in Coal Harbour, the Chief Skugaid was originally designated as a fishing boat, but sailed for 11 years as rum-running vessel without ever getting caught. While the Chief Skugaid is the longest serving ship in Canadian history, its future is uncertain as development in the area currently threatens its place of rest.”

· INGREDIENTS FOR CHIEF SKUGAID ·
3 dashes
BC Forestea Tincture*
1 Barspoon
Giffard Gomme Syrup
Orange peels
2 oz Diplomatico Anejo Rum

· STEPS FOR CHIEF SKUGAID ·
In a mixing glass, combine 1 orange peel and the remaining ingredients.
Add ice and stir for 20 seconds.
Strain over fresh ice and garnish with remaining peel.

· *INGREDIENTS FOR BC FORESTEA TINCTURE ·
10 oz 151 Proof Rum
4 tbsp BC Forestea

· STEPS FOR *BC FORESTEA TINCTURE ·
Add rum and loose leaf tea in a mason jar.
Secure with a lid and let rest for 24 hours.
Strain ingredients and place liquid in a bitters bottle with eye dropper.

Tealeaves Folio | Chief Skugaid

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Savour a “BLOOD ALLEY” at Boulevard Kitchen & Oyster Bar

Provoke_BLVD_BloodAlley1For renowned mixologist Justin Taylor, who serves as Bar Manager at the newly opened Boulevard Kitchen & Oyster Bar at The Sutton Place Hotel Vancouver, nothing beats the true spirit of a cocktail. His philosophy, which is also his reality, is to tell a story with each and every glass.

With that said, ‘Blood Alley’, a cocktail that is sure to tantalize your taste buds is more than just a fresh summer drink.

“BLOOD ALLEY”
Named after the famous alley in Gastown , this is a melting pot of flavour and excitement. It is rich with spice and smoky elements, yet remains on the light and refreshing side. Its vibrant colour, speckled with black peppercorns, is stunning to the eye and its beauty is confirmed with each delicious sip.

TOOLS
Boston shaker
Jigger
Hawthorne strainer
Fine mesh strainer
Muddler

GLASSWARE
Coupe

INGREDIENTS
1.5 oz Los Siete Misterios Doba Yej Mezcal
0.5 oz St. Germain Elderflower
0.5 oz lime juice
3 whole strawberries
10 black peppercorns
0.25 oz Venturi-Schulze balsamic vinegar
House bubbly

METHOD
Chilled coupe glass
Muddle strawberries and peppercorns
Add remaining ingredients minus bubbly to shaker
Add ice and shake for 15 seconds
Double strain to coupe glass
Top with house bubbly

GARNISH
Peppered strawberry

Provoke_BLVD_BloodAlley

Now Open: Boulevard Kitchen & Oyster Bar

Boulevard_Menu_OystersAn exciting new addition to Vancouver’s ever-expanding restaurant roadmap, Boulevard Kitchen & Oyster Bar – located at The Sutton Place Hotel – provides a distinctive showcase for the celebrated culinary vision of Executive Chef Alex Chen and redefines the fine art of dining with subtle, unexpected, and playful approaches to cuisine, service, and style.

Chen’s seafood-focused menu is grounded in classical technique and training, while artfully infusing casual West Coast flair and creative hints of his international influences. Boulevard’s close proximity to the Pacific Ocean, Okanagan wine country, and nearby farms, fisheries, and ranches aligns with Chen’s culinary principle of using the best, locally sourced, farm-fresh ingredients.

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From early morning to late at night, the 290-seat restaurant offers guests a variety of culinary experiences: from the stylish dining room, seated oyster bar and craft-cocktail and champagne bar to the vintage-style lounge, private dining room, and expansive wrap-around patio.

Boulevard_Menu_Cocktail2COCKTAIL PROGRAM

Justin Taylor’s cocktail philosophy is an inspired recipe blending equal parts simplicity and high-quality, local ingredients. With a focus on craft spirits and bitters sourced from B.C. and Canada and house-made syrups and infusions, Taylor and his team combine a wide variety of styles, spirits, flavours and flair to underscore their unique emphasis on telling a story in each and every glass.

From the signature house classic Boulevardier (cinnamon and vanilla infused Canadian whisky, oak-aged Campari and Amaro, stirred and served over ice) to the Boulevard Bellini (white peach purée, peach liqueur, B.C. sparkling wine and peach bitters, built and stirred in an elegant coupe glass and garnished with violet ice) and the Boulevard Caesar (Canadian vodka, all natural clam and tomato juice, house spices, grated horseradish and a lemon pepper and smoked salt rim, built over ice), Taylor’s cocktail menu offers up fresh and unique takes on classic favourites as well as an array of signature seasonal house selections. 

With an emphasis on establishing a comprehensive pre-batched and bottled cocktail program featuring standards like the Manhattan and Negroni, Taylor and his bartending team are committed to curating a truly unique beverage program that will redefine cocktail culture in Vancouver, and set a new standard for spirit of service and hospitality behind the bar.

Stay tuned: next week’s blog will discuss the restaurant’s delicious, locally sourced menu.